It always seems like a waste to pour whey down the drain. So I never do it for sweet whey (though I always get rid of acid whey, it’s just too sour). This recipe is a go-to for me whenever I have too much whey. It’s a basic cream of ___ soup, that has the added richness and tang of a few cups of whey. The ____ blank above is because really any vegetable works in this recipe. The usual creamy soup suspects are broccoli, cauliflower, asparagus, mushrooms or leek, but I’m always a fan of experimentation.
- 2 tablespoons extra-virgin olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 2 cups of an inspiring vegetable, roughly chopped (see notes for ideas)
- 2 large potatoes, diced
- 3 cups of broth
- 2 cups of sweet whey (see notes)
- salt, to taste (about 1 tsp)
- ground black pepper, to taste
- ½ cup of heavy cream
- Place oil and all of the diced vegetables in a soup pot, and saute for 5 minutes.
- Add in broth and bring to a simmer. Simmer for about 20 minutes (until all vegetables are cooked).
- Add in the remaining ingredients and puree until smooth. I usually reserve a few of the signature vegetable for "decoration". It's nice to see a slice of mushroom, or a broccoli floret in your soup bowl.
- Gently bring the soup up to heat. You don't want to simmer at this point on your whey will curdle.
- Serve with some grated cheese and delicious sourdough bread.
-As mentioned above, I would use this recipe for any of the following vegetable soups: broccoli, cauliflower, asparagus, mushrooms or leek.
-You could use acidic whey (from acid curdled cheese, versus a cultured cheese) but it will be quite sour. Even the 2 cups of sweet whey could be quite strong in this soup (depending on how old it is), so you may want to slowly add the whey to taste.
-For a vegan version, simply replace the whey with broth and use coconut cream instead of the whipping cream.